Yield: 100 Servings
Measure | Ingredient |
---|---|
2¾ cup | WATER; WARM |
3 \N | EGGS SHELL |
½ cup | MILK; DRY NON-FAT L HEAT |
4½ pounds | FLOUR GEN PURPOSE 10LB |
¼ cup | SYRUP; IMIT MAPLE, #10 |
3 pounds | SUGAR; GRANULATED 10 LB |
1¾ cup | SUGAR; GRANULATED 10 LB |
2 pounds | SHORTENING; 3LB |
1 ounce | BAKING SODA |
2 tablespoons | IMITATION VANILLA |
2 tablespoons | SALT TABLE 5LB |
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN 1. SIFT TOGETHER FLOUR, AND SUGAR. SET ASIDE FOR USE IN STEP 4.
2. CREAM SUGAR, SYRUP, SHORTENING, SALT, EGGS, AND VANILLA AT LOW SPEED 5 MINUTES OR UNTIL LIGHT AND FLUFFY.
3. RECONSTITUTE MILK; ADD SODA, THEN ADD TO CREAMED MIXTURE. BLEND THOROUGHLY.
4. ADD DRY INGREDIENTS TO MIXTURE; MIX ONLY UNTIL INGREDIENTS ARE COMBINED DO NOT OVERMIX.
5. DROP BY TABLESPOONS, OR THROUGH SIZE 10 PLAIN PASTRY TUBE, IN ROWS 5 BY 7, ONTO LIGHTLY GREASED PANS.
6. BAKE 14 TO 16 MINUTES OR UNTIL BROWNED.
7. LOOSEN COOKIES FROM PANS WHILE STILL WARM.
Recipe Number: H01500
SERVING SIZE: 2 COOKIES
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .